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10 servings, 1/10 recipe (116 g) each
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Squeeze roasted garlic from the baked cloves into small airtight container. Refrigerate up to 3 days before serving with crusty or toasted bread slices.
Serve with your favourite roasted vegetables. Just roast the vegetables in a separate pan (along with the meat) until tender and browned, stirring occasionally.
We've used skin-on chicken pieces as we found the flavour and moisture of the baked chicken much better than if prepared with skinless chicken pieces. If you remove the skin from the chicken after it is cooked, you will save 70 calories and 7g of total fat per serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was my second time trying this recipe - easy and super yummy, DO NOT throw out the garlic...mmmm..... I used 1/2 lemonjuice, 1/2 vinegar instead of the wine and it was still good. Kids ate it up.
Easy to make and delicous to eat. Will definitely be making this one again.